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Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering. This post is meant for an audience 21 and over.

Garnished and ready to serve watermelon mimosa.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Fresh fruit cocktails are some of the most refreshing drinks you could enjoy on a hot summer day. Take advantage of those perfectly ripe watermelons, and impress your guests with a few watermelon mimosas.

Watermelon in the summer is a favorite in our house. It's a great snack, awesome for parties, and if you're lucky you'll get one that's so perfectly sweet. Try prepackaged watermelon if it isn't yet in season where you're located.

If you love bright and refreshing cocktails like this one, you'll also like my Jamaican Rum Punch Recipe or this tart Homemade Cranberry Lemonade.

Garnished and ready to serve watermelon mimosa.

Ingredients

  • Champagne or Prosecco - Both have a slightly different flavor profile, I would choose your favorite of the two. Your favorite sparkling wine is also a great option.
  • Watermelon juice - Check below for how to make your own watermelon juice.
  • Watermelon slice for garnish - You can also make a garnish blend of watermelon slices and fresh mint sprigs.
Watermelon mimosa ingredients.

Tools needed for this recipe

  • 2 Champagne Flutes
  • Blender for making watermelon juice
  • Strainer for straining watermelon juice

Homemade Watermelon Juice

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds.

chunks of watermelon in a blender cup.
Blended watermelon chunks.

Strain the mixture to remove the pulp. Let it chill in the refrigerator.

watermelon juice being strained.

How To Make A Watermelon Mimosa

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.

champagne being poured into glass

Slowly add 1.5 ounces of watermelon juice to the champagne flute.

Garnish with a small watermelon slice on the rim of the glass.

Garnished and ready to serve watermelon mimosa.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

Strawberry - Add fresh sliced or diced strawberries to your watermelon mimosas for another layer of flavor.

Fresh Mint - A delicious herbal note would be a great and colorful addition to watermelon mimosas.

Cucumber - Blend fresh cucumber with the cubed watermelon for an extra layer of freshness.

Blueberry - Blueberries will add a nice burst of sweetness and a great color contrast to watermelon mimosas.

Garnished and ready to serve watermelon mimosa.

Delicious Snacks To Serve With A Watermelon Mimosa

Don't serve your mimosas on an empty stomach, try some of our delicious snacks and appetizers!

Air Fryer Appetizers - Here’s a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself. 

Salads - Delicious refreshing salads like our Southern Cucumber Salad, this Shrimp and Bacon Spinach Salad, or this fresh Corn Salad Recipe.

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

  • If you're serving this cocktail at a party, keep the ingredients chilled and separate to ensure each mimosa is as fresh as it can be.
  • Keep the watermelon wedge garnish fairly small so the glass doesn't tip over.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store-bought watermelon juice in this recipe if you prefer.
  • To ensure the champagne doesn't bubble over, slowly pour the watermelon juice before serving.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Garnished and ready to serve watermelon mimosa.
Print Recipe
5 from 2 votes

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: watermelon mimosa
Servings: 2 drinks
Calories: 743kcal
Author: Tanya Harris

Equipment

  • 2 Champagne flutes

Ingredients

  • 8 ounces Champagne or Prosecco chilled
  • 3 ounces Watermelon juice freshly made and strained (see note)
  • 1 small Watermelon slice for garnish

Instructions

  • In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.
  • Slowly add 1.5 ounces of watermelon juice to the champagne flute.
  • Garnish with a small watermelon slice on the rim of the glass.
  • Repeat these steps with the other champagne flute.

Notes

  • To make fresh watermelon juice, blend 1 cup of unseeded watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Nutrition

Serving: 1g | Calories: 743kcal | Carbohydrates: 174g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 2667mg | Fiber: 9g | Sugar: 143g | Vitamin A: 13044IU | Vitamin C: 186mg | Calcium: 171mg | Iron: 6mg

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Sour Apple Martini

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If apple martinis are not on your cocktail list this summer, this is your invitation to add them! Pucker up with the sweet and sour mix of apple juice and sour apple schnapps. With the color of granny smith apples, this appletini cocktail is bright, refreshing, and perfect for summer.

If you enjoy a cocktail when the sun is out, try my Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Garnished and ready to serve sour apple martini.

Apple Martini Recipe Ingredients

  • Vodka - Just use a regular unflavored vodka for this recipe.
  • Sour apple schnapps - I've used DeKuyper sour apple pucker.
  • Apple juice - Try to make sure you're using 100% apple juice, and not an apple juice cocktail. Those usually contain other fruit flavors.
  • Orange liqueur - For this recipe I used the orange liqueur Cointreau. However, you can use whatever triple sec you have on hand.
  • Green apple slices for garnish - A granny Smith apple will be great for this. The green apple slice tells you that this recipe is going to be tart, rather than overly sweet.
  • Ice cubes - These are only used in the cocktail shaker, and are not to be served with the drink.
Sour apple martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make A Sour Apple Martini

Fill a cocktail shaker halfway with ice.

Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

Shaking the cocktail in a cocktail shaker.

Strain the mixture into a chilled martini glass.

Pouring the drink into a martini glass.

Garnish with a slice or two of fresh apple. Serve immediately.

Apple Martini Recipe Variations

  • Apple Cider Martini - Perfect for fall! Swap out the apple juice for your favorite apple cider.
  • Caramel Apple Martini - Line the rim of your martini glass in caramel, and use a caramel flavored vodka.
  • Spiced Apple Martini - Garnish with a cinnamon stick, or use a spiced apple liqueur in place of the orange liqueur.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you're making an apple martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool, longer. While it isn't necessary to keep the ingredients in the fridge, if you know your drink doesn't contain ice, it might be a good idea to chill them beforehand.

Garnished and ready to serve sour apple martini.

Delicious Food To Serve With Apple Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Meatballs - Lamb Meatballs with Herb Yogurt Sauce or Sweet & Spicy Party Meatballs.

Wings - Honey Garlic Chicken Wings, Garlic Parmesan Wings, and Cauliflower Wings (3 Flavors).

Nuts & Seeds - Southern Boiled Peanuts (3 Different Flavors) or Crispy Air Fryer Pumpkin Seeds.

Air Fryer Snacks - Air Fryer Pretzel Bites, Air Fryer Bacon Wrapped Shrimp, Air Fryer Plantains, Air Fryer Fried Pickles & Air Fryer Fried Mushrooms.

Expert Tips

These tips will help you make the best Sour Apple Martini recipe you’ve ever tried. 

  • If you don’t have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Garnished and ready to serve sour apple martini.
Print Recipe
5 from 2 votes

Sour Apple Martini

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: sour apple martini
Servings: 1 drink
Calories: 261kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 ounces Vodka
  • 1 ounce Sour apple schnapps
  • 1 ounce Apple juice
  • .5 ounce Orange liqueur
  • Apple slices garnish
  • Ice

Instructions

  • Fill a cocktail shaker halfway with ice.
  • Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into a chilled martini glass.
  • Garnish with a slice or two of fresh apple. Serve immediately.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 14g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg

by Leave a Comment

Sweet and Sour Mix

My Homemade Sweet and Sour mix can be made in minutes by melting sugar in water, then adding freshly squeezed lemon and lime juice. Once made it's ready to add to cocktails and mocktails, adding that perfect balance of sweet and sour flavors to your favorite drinks.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Regular readers of my blog will know that I love a good cocktail, and make a variety of different drinks at home. The secret to making quality cocktails at home is to have the sugar syrups and sweet and sour mixers that add that little bit extra to the drink.

Making your own syrups and mixers at home is really simple. This is the best sweet and sour mix, made using equal quantities of water, sugar, and fresh lemon and lime juice. This simple sweet and sour-mix works with a variety of different spirits, vodka, tequila, gin, whisky, bourbon, and rum.

Add it to my Bourbon Martini, which adds the perfect balance of sweet and sour flavors to the smoky bourbon, or in this whiskey sour. Simply replace the simple syrup and lemon juice with this.

If you like making your own cocktail mixers and syrups, try my Simple Syrup recipe, which uses a basic ratio of 1:1 sugar to water. It works a treat in my Classic Margarita recipe.

Ingredients

  • Sugar - I use white granulated sugar, but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water; if not use filtered water.
  • Lemon juice - I use freshly squeezed lemon juice from about 3 lemons.
  • Lime juice - I use freshly squeezed lime juice from about 5 limes.
Sweet and sour mix recipe ingredients.

How to make Sweet and Sour Mix

Combine the sugar and water in a saucepan over medium heat.

Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.

A saucepan filled with water and granulated sugar with a whisk.
A saucepan with melted sugar and water.

Meanwhile, juice and strain lemons and limes to make lemon and lime juice.

Add these to an airtight container with a lid.

A hand held lemon press squeezing fresh lemon juice into a glass jug.
Lemon and lime juice being passed through a fine sieve into a glass jug.

Add the cooled sugar and water mixture. Cover the container and shake until combined.

Use this mixture in recipes that call for a sweet and sour mix.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Other ways to heat the sweet and sour mix

You don't have to make sweet and sour mix on the stovetop in a pan. My other two favorite methods require no stovetop.

  • Sweet and sour mix with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar dissolves. Now add the lemon and lime juice, cover, and shake again.
  • Microwave sweet and sour mix - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds, then remove and pour into a jar with the lemon and lime juice.

Expert Tips

These tips will help you make the best sweet-and-sour mix you've ever tried. 

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles. Fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • After juicing, I strain the lemon and lime juice to ensure no pulp in my sweet and sour mix. A small strainer works well for this.
  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • This recipe can be easily doubled up if you are serving lots of drinks at your next party.
A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, honey, or coconut sugar would also be good choices.
  • If you like your drinks on the sour side, add more lemon and/or lime juice to suit your taste.
  • Add a few sprigs of fresh mint, rosemary, or thyme.

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails anywhere you want to balance out the other flavors in the drink with a little sweet and sour. It works well in a Whisky Sour, Tom Collins, or my Bourbon Martini or Hennesy Sidecar recipes.

However, it can also be added as a mixer with regular spirits, from tequila, gin, vodka, or add it to darker spirits like whisky, bourbon, and rum. Try adding some sweet and sour mix to your favorite gin and top up with tonic water, or add it to your whisky and soda.

I like to add it to my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, or Green Sherbet Punch.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

How long does the homemade sweet and sour mix last?

Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.

FAQs

What is in the sweet and sour mix?

A sweet and sour mix contains equal quantities of sugar, water, lemon, and lime juice.

Is a sweet and sour mix the same as a sour mix?

Yes, recipes might ask for either, but they are, in fact, the same thing.

What's the difference between sweet and sour mix and margarita mix?

Margarita mix is made by combining sugar and water with lemon and lime juice, so it's the same thing.

If you have tried this Sweet and Sour Mix or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.
Print Recipe
5 from 1 vote

Sweet and Sour Mix

Homemade Sweet and Sour mix can be made in minutes and adds the perfect balance of sweet and sour flavors to your favorite cocktails and mocktails.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best sweet and sour mix, easy sour mix, easy sweet and sour mix, sour mix, sour mix recipe, sweet and sour mix
Servings: 1.75 cup
Calories: 253kcal
Author: Tanya Harris

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • ½ cup freshly squeezed lemon juice from about 3 lemons
  • ½ cup freshly squeezed lime juice from about 5 limes

Instructions

  • Combine the sugar and water in a saucepan over medium heat. Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.
  • Meanwhile, juice and strain lemons and limes to make lemon and lime juice. Add these to an airtight container with a lid.
  • Add the cooled sugar and water mixture. Cover the container and shake until combined.
  • Use this mixture in recipes that call for a sweet and sour mix.

Notes

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles - fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.
  • I strain the lemon and lime juice after juicing to ensure no pulp in my sweet and sour mix. A small strainer works well for this.

Nutrition

Calories: 253kcal | Carbohydrates: 68g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 154mg | Fiber: 0.5g | Sugar: 60g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 16mg | Iron: 0.1mg

by 2 Comments

Bourbon Martini

A Bourbon Martini is a delicious drink, as smoky bourbon works really well with the sweet vermouth. I like to add Angostura bitters to add a touch of spice, and some sour mix to balance out the sweet flavors in this cocktail. The result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy. This post is meant for an audience 21 and over.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love bourbon and am a huge fan of making cocktails at home, so it made sense that I would make a martini with bourbon as the star ingredient.

A classic martini contains gin and dry vermouth. However, for this recipe, I used bourbon instead of gin, sweet vermouth rather than dry, and added a bit of sweet and sour mix to balance out the flavors.

Making a Bourbon Martini at home could not be any simpler. Pour the ingredients into a cocktail shaker over ice, give it a shake, and strain it into your glass of choice. You have the perfect cocktail serving for one in a few minutes.

However, with this easy bourbon martini recipe, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy a cocktail when the sun is out, try my Whiskey Sour, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Bourbon Martini Cocktail Ingredients

Here's what you will need to make a Classic Bourbon Martini cocktail:

  • Bourbon - use your favorite bourbon, I like Woodford Reserve.
  • Vermouth - For a bourbon martini use a sweet vermouth, rather than dry.
  • Bitters - a dash of Angostura bitters adds a balance of spice to the cocktail.
  • Sour mix - I use my homemade Sweet & Sour Mix.
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
  • Garnish - I like to add cocktail cherries for garnish; this is entirely optional.
Bourbon martini recipe ingredients.

How to Make a Martini with Bourbon

In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.

Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 10-15 seconds until all ingredients have been thoroughly mixed and chilled.

Black cocktail shaker being shaken.

Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!

Bourbon martini being poured from a black cocktail shaker into a martini glass.

Garnish with cocktail cherries if desired. Enjoy.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

Expert Tips

These tips will help you make the best Bourbon Martini recipe you've ever tried. 

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon in the background.

Flavor variations

  • The ratio of ingredients in a bourbon martini can vary depending on personal preference, but a common recipe is two parts bourbon to one part sweet vermouth. You can also use the Angostura bitters and sour mix to balance out the flavors.
  • Garnish the drink with a twist of orange zest.
  • The flavor of bourbon works really well with coffee; try adding an ounce of coffee liqueur.

FAQs

Is a martini the same as a Manhattan?

They are very similar drinks, prepared in the same way. A traditional martini uses gin and dry vermouth, whereas a Manhattan or Bourbon Martini, uses bourbon and sweet vermouth.

What do you mix bourbon with?

Bourbon is a distilled American whiskey made with corn. It goes well with a variety of different mixers, including cola, ginger beer, water, or soda. It also makes a mean cocktail.

If you have tried this Bourbon Martini recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.
Print Recipe
5 from 2 votes

Bourbon Martini

A Bourbon Martini is a delicious drink, as the smoky bourbon works really well with the sweet vermouth. Add a touch of sour mix and the result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon manhattan, bourbon martini, classic bourbon martini, how to make a martini with bourbon
Servings: 1
Calories: 208kcal
Author: Tanya Harris

Ingredients

  • 2 oz bourbon I used Woodford Reserve
  • 1 oz sweet vermouth
  • 2 dashes Angostura bitters
  • ½ oz sour mix
  • ice for cocktail shaker
  • cocktail cherries for garnish

Instructions

  • In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.
  • Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!
  • Garnish with cocktail cherries if desired. Enjoy.

Notes

A classic martini contains gin and vermouth. For this recipe, I used bourbon instead of gin and added a bit of sour mix.

Nutrition

Calories: 208kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 84mg | Sugar: 10g | Calcium: 6mg | Iron: 0.1mg

by Leave a Comment

Baked Sweet Potato Slices

If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.

These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There's no excess oil or salt in this dish.

If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!

Ingredients

Here's what you will need to make the roasted sweet potato slices:

  • Sweet potato - you can use any color of sweet potato in this recipe.
  • Olive oil - or any other light-flavored oil.
  • Brown sugar
  • Kosher salt
  • Ground cinnamon
  • Dried rosemary
  • Ground black pepper
  • Ground nutmeg
  • Maple syrup - or substitute with other unrefined sugar like honey or agave syrup.
Baked sweet potato recipe ingredients set out in individual bowls.

How to make Baked Sweet Potato Slices

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.

Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.

Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.

In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.

A glass bowl filled with sweet potato rounds covered in oil, spices, salt and sugar.

Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.

Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.

Sweet potato rounds coated in a spiced oil, set onto a prepared baking sheet ready for the oven.

Continue baking for 10-15 minutes, or until they're tender and the edges are crispy.

Remove the rounds from the oven and drizzle with maple syrup.

Let them cool for a few minutes before serving.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

Expert Tips

These tips will help you make the best baked sweet potato slices you've ever tried. 

  • When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
  • Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
  • This recipe is easily doubled up to serve a larger group of diners. However, don't be tempted to overload the tray; instead, I recommend preparing a second baking sheet.

Flavor variations

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
  • Add a smoky twist to the spice blend with some smoked paprika.
  • Swap the maple syrup for another unrefined sugar like honey or agave syrup.
  • Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.
Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

What to serve with Baked Sweet Potato Slices

These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.

Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.

How to store

Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

FAQs

Do you need to peel sweet potatoes?

In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It's entirely down to personal preference.

Are sweet potatoes healthy?

Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.

If you have tried this Baked Sweet Potato Slices recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.
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5 from 1 vote

Baked Sweet Potato Slices

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices
Servings: 4
Calories: 212kcal
Author: Tanya Harris

Ingredients

  • 2 medium sweet potatoes rinsed, dried and peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1.5 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon dried rosemary crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon nutmeg
  • 2 Tablespoons maple syrup

Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  • Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
  • In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
  • In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
  • Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
  • Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
  • Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 937mg | Potassium: 418mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16035IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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Mannish Water

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat meat, tripe, and a variety of fresh vegetables. You will want to make this hearty and delicious soup recipe again and again.

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Mannish water, also known as goat head soup, is a Jamaican recipe that is a must at every big gathering. My family makes it at every celebration of life, and we served it as an appetizer at my wedding. All of our guests loved it!

With a traditional goat head soup, as the name suggests, you would use a goat head to flavor the soup. However, to make things easier, I use pieces of goat meat; you can use both bone-in and bone-less, as both work equally well.

For me, tripe is a must in mannish water soup; aside from being traditional, it adds an extra level of meaty flavor. However, if you can't find tripe, leave it out. If you like authentic recipes using goat, you'll love this curry goat recipe.

Why is it called Mannish water?

Mannish water is a soup that was most often prepared by men in the past, with parts of the male goat. It is thought to have aphrodisiac properties. It's a healthy broth-based soup made with the goat that is meaty, intensely savory, and good for anyone.

Mannish Water ingredients

A variety of recipe ingredients including meat, vegetables, spices and herbs, along with flour and water.
  • Goat pieces - I use 2 lbs of goat pieces chopped, and cleaned with water, and vinegar.
  • Tripe - Use ½ lb tripe chopped, cleaned with water and vinegar.
  • Fresh thyme
  • Garlic
  • Allspice berries
  • Water - There is so much flavor from the other ingredients, that you won't need any meat-based broth. The goat itself will make the broth.
  • Yams - A delicious starchy vegetable with a delicious earthy flavor.
  • Taro root - A starchy root vegetable with a mild flavor that works well in this soup.
  • Carrots
  • White potatoes
  • Green bananas
  • Chayote - A fruit prepared like a vegetable with a flavor similar to cucumber or celery.
  • Green onions
  • Scotch bonnet pepper - I add two, but you can cut back or use a milder chili pepper if you prefer your food a little milder. Use habanero pepper if you can't find scotch bonnet.
  • Adobo seasoning - Store-bought adobo is okay and adds great flavor. For more depth and richness, try making your own homemade adobo seasoning! I use this instead of pre-made goat head soup seasonings.
  • Kosher salt 
  • Ground black pepper
  • Jamaican Spinners/Dumplings - Spinners are Jamaican flour dumplings that I like to add to the goat's head soup 15-20 minutes before the end of the cook.

Tools needed for this recipe

  • 6-quart Pressure Cooker
  • 12-quart Stock Pot

How to make this Mannish Water recipe

Add the goat, tripe, sliced garlic, two thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. I do this to speed up the cooking time of the soup.

A pressure cooker bowl filled with diced goats meat, tripe, sliced garlic, sprigs of thyme and allspice berries, topped up with water.

Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.

Pressure cooker bowl filled with cooked meat and a meat broth.

Once the goat in the pressure cooker is done and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.

Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, two thyme sprigs, and adobo seasoning.

A selection of root vegetables in a large stock pot.

Let the soup simmer, partially covered, for about 15-20 minutes.

Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings.

A hand holding two Jamaican spinner doughballs.

Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.

Taste the soup and season with salt and black pepper.

Stock pot filled with mannish water, a goat, tripe and vegetable soup.

How to store Goat Head Soup

To refrigerate: Once cooked and cooled, this soup can be stored in an airtight container in the refrigerator for 2-3 days. In fact, like most soups and stewss, it will taste better the next day when the flavors will be more intense. When ready to enjoy, heat up in a pot on the stovetop until piping hot.

If serving the spinners too, I would only add them when you are ready to eat otherwise, they will break down and overcook.

To freeze: Once cooked and cooled, place the mannish water into a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating to piping hot.

Mannish Water recipe variations

While this recipe is delicious as is, switch it up a bit with any of these ideas:

  • Mutton would be a good substitution if you can't find goat meat.
  • Add other vegetables, like pumpkin, sweet potato, cassava, or plantain.
  • I leave the Scotch bonnet peppers whole for a milder soup, but if you like your soup extra spicy, chop the peppers up.
A white bowl filled with mannish water, goats head soup.

What to serve with Mannish Water

This is a hearty and intensely meaty, savory soup that also contains spinners, so I tend to keep the sides simple. Add some sautéed greens, like my sautéed turnip greens, beet greens, or collard greens.

Notes

  • You can use either bone-in or boneless cuts of goat meat in the soup; both will work equally well.
  • I started this recipe in a pressure cooker to cook the goat and tripe to reduce the time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot over medium-low heat until the goat becomes tender, about 1.5-2 hours. 
  • If you want to prepare the vegetables while the meat is cooking in the pressure cooker, cut the vegetables up and place them into a large bowl of salted water to stop them from oxidizing and turning brown.
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.
  • Only add the spinners to the soup when you are ready to eat, otherwise, they will overcook and become tough.
  • For the seasoning, I use my homemade adobo seasoning blend rather than store-bought seasonings for the soup. You could also use my all-purpose seasoning recipe. If you prefer to use store bought seasoning, try the Caribbean-flavored chicken soup mix or Ram goat soup mix instead of the adobo.
Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

FAQ's

Where did mannish water originate from?

Mannish water, also known as goat head soup, originates from the Island of Jamaica in the Caribbean.

Is mannish water spicy?

I like to add whole Scotch bonnet peppers; you could also add habanero peppers. If you don't like your food spicy, you can always leave the peppers out.

Is Mannish water the same as goat head soup?

Yes, they are the same thing, both traditionally made with the head of a goat, the feet, tripe, and a selection of vegetables.

Is Mannish water healthy?

Yes, this is a healthy bowl of soup. Goat is a lean meat that is lower in calories and saturated fat than other proteins; it also contains high levels of iron. The soup is packed with healthy vegetables rich in vitamins and minerals.

Can I make gluten-free goat head soup?

Yes, absolutely. The only part of this dish that contains gluten is the Jamaican spinners (dumplings), so leave them off the dish entirely.

White bowl filled with goat, tripe and vegetable soup.

Looking for more traditional Jamaican recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.
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5 from 2 votes

Mannish Water

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat, tripe, fresh vegetables, Scotch Bonnet peppers, herbs and spices, including adobo seasoning for real depth of flavor.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: best mannish water recipe, Jamaican goat heat soup
Servings: 12
Calories: 397kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 lbs goat pieces chopped, cleaned with water and vinegar and patted dry
  • ½ lb tripe chopped, cleaned with water and vinegar and patted dry
  • 4 sprigs thyme divided
  • 6 cloves garlic sliced
  • 1 teaspoon allspice berries
  • 12 cups water divided
  • ½ lb yams peeled and cubed
  • ½ lb taro root peeled and cubed
  • 2 carrots chopped
  • 2 white potatoes largely chopped
  • 2 green bananas unpeeled but rinsed, split, and chopped into 1-inch pieces
  • 1 chayote cubed
  • 4 green onions whole
  • 2 Scotch bonnet pepper whole
  • 1 tablespoon adobo seasoning
  • 1.5 teaspoon kosher salt or to taste
  • 1 teaspoon ground black pepper

For Spinners

  • 1 cup all-purpose flour
  • ⅓ cup water
  • ½ teaspoon kosher salt

Instructions

  • Add the goat, tripe, sliced garlic, 2 thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.
  • Once the goat in the pressure cooker is done, and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.
  • Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, 2 thyme sprigs, and adobo seasoning.
  • Let the soup simmer, partially covered, for about 15-20 minutes.
  • Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings. Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.
  • Taste the soup and season with salt and black pepper.

Notes

  • I start this recipe in a pressure cooker to cook the goat and tripe to reduce the amount of time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot, over medium-low heat, until the goat becomes tender, about 1.5-2 hours. 
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 470mg | Potassium: 781mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6478IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 4mg

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Irish Coffee

Indulge in the comforting allure of Irish Coffee, a delightful blend of rich coffee, Irish whiskey, and velvety whipped cream. Perfect for cozy evenings or festive celebrations. This post is meant for an audience 21 and over.

Finished irish cream coffee.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

We love whipping up this cozy drink during the cooler holidays and St Patrick's Day. Also, perfect as a dessert coffee for after dinner. I first tried it at a restaurant and I was hooked. The cool thing about this coffee cocktail is that the whipped cream floats at the top, making it an impressive-looking drink. I share my tips on making the cream float on top later in the post.

Fancy cocktails aren't just for sipping in the summer. If you love this recipe, you'll enjoy other warm cocktails like my Holiday Mulled Wine, Turtle Coffee Recipe, and a fun Shamrock Mint Hot Chocolate!

Finished coffee.

Irish Coffee Ingredients

  • Freshly brewed hot coffee - Use your favorite coffee, flavored coffee, or decaffeinated coffee.
  • Light brown sugar - Brown sugar adds another layer to the sweetness.
  • Irish whiskey - This recipe uses Jameson Irish Whiskey; if you have another preference, give it a try.
  • Whipping cream - Not to be confused with heavy whipping cream. Whipping cream is lighter and complements the cocktail very well.
Irish coffee ingredients.

Tools needed for this recipe

  • Coffee Pot
  • Milk frother
  • Coffee cup & spoon

How To Make An Irish Coffee

Add brown sugar and whiskey to the cup of hot coffee. Stir until the sugar is completely dissolved.

A clear glass of hot coffee.

Add whipping cream to a small bowl and whip lightly with a whisk or frother until slightly thickened.

frothing cream in a small jar.

Top up the glass with the lightly whipped cream by pouring it over the coffee.

Topping the hot coffee with frothed cream.

Serve and enjoy!

Topping variations and tips

Toppings: Top your Irish coffee with a dollop of chocolate whipped cream, a dusting of cocoa powder, nutmeg, or grated chocolate.

Tip: Serve your cocktail with a stir stick or spoon. This will allow guests to be able to mix in the cream if they choose to.

Serving Suggestions for Irish Coffee

After dinner drink: Serve it alongside dessert for a satisfying finish to your dinner.

Cold weather or holidays: Very popular during the cooler months and holiday seasons.

St. Patrick's Day: An ideal drink to serve during St. Patrick's Day.

Finished irish cream coffee.

FAQ's

Can I use any whiskey for Irish coffee?

While any whiskey could technically be used, this is traditionally made with Irish whiskey. The smooth and sweet characteristics of Irish whiskey complement the flavors of the coffee and cream. Popular brands of Irish whiskey are Jameson, Bushmills, and Tullamore Dew.

Can I use something other than whiskey for an Irish coffee?

Irish whiskey would be the traditional choice, but you can experiment with other kinds if you like. Some variations include using rum, like in Jamaican coffee, bourbon, or other flavored liqueurs like Irish cream or hazelnut liqueur.

Can Irish coffee be served cold?

Traditionally served warm, you can also serve it cold. Simply brew your coffee and let it cool, add ice, and then follow the recipe as usual. Now you have an Iced Irish Coffee.

Notes

  • Make sure to use whipping cream and not heavy whipping cream. Heavy whipping cream will fall into the coffee rather than float on top.
  • Using store-brought whipping cream will also make the cream float into the drink. It's best to use whipping cream and froth or whisk it yourself.
  • Do not stir after adding the cream, as the true flavor is obtained by drinking hot coffee and Irish whiskey through the cream.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Finished irish cream coffee.
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5 from 1 vote

Irish Coffee

Indulge in the comforting allure of Irish Coffee, a delightful blend of rich coffee, Irish whiskey, and velvety whipped cream. Perfect for cozy evenings, or festive celebrations.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Irish
Keyword: irish coffee
Servings: 1 serving
Calories: 233kcal
Author: Tanya Harris

Ingredients

  • 1 cup Freshly brewed hot coffee
  • ½ tablespoon Light brown sugar
  • 1 ½ ounces Irish Whiskey about 3 tbsp
  • 2 tablespoons Whipping cream

Instructions

  • Add brown sugar and whiskey to the cup of hot coffee. Stir until the sugar is completely dissolved.
  • Add whipping cream to a small bowl and whip lightly with a whisk or frother, until slightly thickened.
  • Top up the glass with the lightly whipped cream by pouring it over the coffee.
  • Serve and enjoy!

Notes

  • Make sure to use whipping cream and not heavy whipping cream. Heavy whipping cream will fall into the coffee, rather than float on top.
  • Do not stir after adding the cream, as the true flavor is obtained by drinking hot coffee and Irish whiskey through the cream.

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 15mg | Potassium: 153mg | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.1mg

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Homemade Pickling Spice

I love pickling fruits and vegetables, and my Homemade Pickling Spice is a great way to add extra depth of flavor to the pickling liquid. Using spices in your pickling liquid balances out the sharp vinegar, salt, and sweet sugar, adding a different dimension of flavor.

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This easy homemade pickling spice recipe can be whipped up in just 5 minutes using whole spices that many of you are likely to have in your pantry at home.

For the best homemade pickling spice blend, I've opted for a combination of warming spices including allspice berries, cloves and cinnamon. I've also added some red pepper flakes for a kick of heat, but this is entirely optional and you can leave them out if you prefer.

Once made, you can use this pickling spice with a variety of fruits and vegetables, don't limit yourself to cucumber pickles. I've used this pickling spice in my Pickled Asparagus recipe, but it can be used with various fruits and vegetables, and I make some suggestions later in this post.

Ingredients

Here's what you will need to make my Homemade Pickling Spice:

A black bowl filled with pickling spice recipe ingredients, including red pepper flakes, allspice berries, mustard seeds, black peppercorns, cinnamon sticks, bay leaves and coriander seeds.
  • Bay leaves
  • Whole mustard seeds
  • Cinnamon sticks
  • Whole allspice berries
  • Whole coriander seeds
  • Red pepper flakes
  • Whole black peppercorns
  • Whole cloves
  • Ground ginger

How to make Homemade Pickling Spice

A pestle and mortar filled with crushed cinnamon sticks.
Pestle and mortar filled with whole spices, crushed cinnamon sticks and bay leaves, set on a wooden board.
Whole spices including allspice berries, mustard seeds, black peppercorns, cloves, crushed cinnamon sticks, bay leaves and coriander seeds, set on a wooden board.

Combine all the spices in a small bowl.

Mix them well to ensure they are thoroughly combined.

Store in an airtight container.

Use one tablespoon of pickling spice per quart of liquid for a pickling recipe.

How to use Homemade Pickling Spice

Homemade pickling spice can be added to any pickling liquid, heated up, and poured over a whole variety of fruits and vegetables. I've used this pickling spice in my Pickled Asparagus recipe.

You could use this same spice to pickle zucchini, cucumber, onions or shallots, bell peppers, tomatoes, radishes, carrots, green beans, and chilies. The list is endless, and I use it when I want to pickle and add more depth of spice and flavor, rather than just using vinegar, salt, sugar, and water.

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.

Notes

  • Don't use stale spices lying around your spice cupboard for months. Instead, use the freshest spices. You can check your ingredients aren't stale by rubbing a little of each between your fingers; if they release an aroma, they are good to use.
  • I prefer to make smaller batches of spice blends; that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.
  • Double, triple, or quadruple the recipe if you like.

How to store

  • If you use the pickling spice immediately, you can add it directly to your recipe. If you are storing it for later use, transfer it to an airtight jar.
  • Store the spice mixture in a cool, dry place out of direct sunlight. If you are using fresh spices, it will keep for about 6 months.
  • Do not store pickling spice in the refrigerator, as this will dull the flavor of the spices.
A glass jar filled with a variety of whole spices including allspice berries, mustard seeds, black peppercorns, cloves, crushed cinnamon sticks, bay leaves and coriander seeds, set on a wooden board.

FAQs

Why make your own pickling spice?

You may very well have all the individual spices in your pantry, so this makes economic sense. Also, you can adapt the flavors to suit your own palette; if there is a particular spice you don't like the flavor of, you can leave it out.

What is the difference between pickling salt and pickling spice?

Pickling salt is exactly what the name suggests; it is salt used in the process of pickling. In comparison, pickling spice contains no salt, only fried whole and ground spices, and herbs.

What is a pickling spice made of?

Pickling spice is made with whole spices, herbs, and occasionally some ground spices. I've used bay leaves, red pepper flakes, cinnamon sticks, coriander seeds, allspice berries, cloves, mustard seeds, and black peppercorns. You could also add black mustard seeds, pink, green, white peppercorns, or green cardamon pods. You can use any combination of flavors, so I suggest using those you enjoy and have in your pantry.

Looking for more homemade seasoning recipes? Try these out:

 If you have tried this Homemade Pickling Spice recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.
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Homemade Pickling Spice

I love pickling fruits and vegetables, and my Homemade Pickling Spice is a great way to add extra depth of flavor to the pickling liquid. Using spices in your pickling liquid balances out the sharp vinegar, salt and sweet sugar, adding a different dimension of flavor.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American, Jamaican, Southern
Keyword: best homemade pickling spice, easy homemade pickling spice, homemade pickling spice
Calories: 206kcal
Author: Tanya Harris

Ingredients

Instructions

  • Combine all the spices in a small bowl. Mix them well to ensure they are thoroughly combined. Store in an airtight container.
  • Use 1 tablespoon of pickling spice per quart of liquid for a pickling recipe.

Notes

  • If you use the pickling spice immediately, you can add it directly to your recipe. If you are storing it for later use, transfer it to an airtight jar.
  • Store the spice mixture in a cool, dry place. It will keep for about 6 months.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 53mg | Potassium: 531mg | Fiber: 14g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 9mg | Calcium: 300mg | Iron: 6mg

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Quick Pickled Asparagus

Spring fresh asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe. As well as adding great crunch and texture, these easy pickled asparagus spears bring a lovely balance of sweet, sour and salty flavors that adds a real tang and zing to food.

Two glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I warm the pickling liquid up and combine it with a Homemade Pickling Spice blend. This blend combines lots of warm spices, and just a touch of chili heat, which works really well with the fresh and grassy asparagus, adding an extra level of flavor to this crisp and tangy pickle.

I'll show you how to quick pickle asparagus in a few easy steps. Hand's on preparation time is minimal, then once jarred, they need to be stored in the refrigerator for 48 hours to allow the flavors to intensify before you eat them.

You can use this simple process to pickle a variety of different fruits and vegetables and I've made some suggestions later in the post. I also recommend you give my Quick Pickled Onions, or my Refrigerator Pickles a try too. With these quick pickle recipes there no need to heat up the pickling liquid so it could not be any easier!

Ingredients

Here's what you will need to make pickled asparagus:

Pickled asparagus recipe ingredients including asparagus spears set on a wooden board, fresh sprigs of dill, water, vinegar and a bowl with pickling spices, salt and sugar.
  • Asparagus - use fresh asparagus spears and trim the tough ends so they fit the jar.
  • Dill - fresh dill is added for extra flavor.
  • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling liquid.
  • Sugar – granulated sugar is added to the pickling liquor for the perfect balance of sweet and sour.
  • Kosher Salt – I add salt to balance out the sweet and sour flavors in this pickle.
  • Pickling spice - my homemade pickling spice is a great blend of warming whole spices that add an extra depth of flavor to the pickling liquid.
  • Red pepper flakes - are added for an extra kick of heat, leave them out if you prefer.

How to make Pickled Asparagus

Trim the tough ends from the asparagus.

Add the asparagus and dill into a 32-ounce mason jar. Set aside.

Asparagus spears set on a wooden chopping board with the woody base of the stem removed.
A glass mason jar filled with upright asparagus spears and fresh stems of dill.

In a medium saucepan, combine the vinegar, water, granulated sugar,  kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.

Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.

A saucepan filled with pickling spice and pickling liquid set on a wooden board.
Asparagus spears set upright in a glass mason jar being topped up with pickling liquid.

Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.

A glass mason jar filled with upright spears of asparagus topped up with pickling liquid.
A glass mason jar filled with pickled asparagus and a fork removing an asparagus spear.

Expert Tips

These tips will help you make the best pickled asparagus you've ever tried.

  • Take time to properly trim the tough section at the base of the asparagus spear. The base of asparagus can be a bit woody and this isn't pleasant to eat.
  • If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.
  • Ensure the asparagus spears are covered in the pickling liquid at all times to stop them from spoiling.
  • Always store refrigerator pickles in the refrigerator.

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Add is some extra flavors like fresh sliced red chili or some thinly sliced shallots.
  • I've added fresh dill, but you can add other fresh herbs like tarragon or parsley.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, shallots, cucumber, red chili peppers or jalapenos, carrots, green beans, radishes, or zucchini.
An open glass mason jar filled with pickled asparagus with another sealed jar set alongside.

Serving suggestions

Serve the pickled asparagus as an appetizer, try it with a poached egg or add it to your cheeseboard or charcuterie platter. A great addition to summer salads or sandwiches for extra zing and crunch.

It makes a great tasting side dish as it pairs well with just about any savory dish. I like to eat them alongside Southern favorites, like Fried Chicken, Honey Garlic Chicken Wings, Whole Oven-Roasted Fish or Air Fryer Steak with Garlic Butter.

How long can you keep Pickled Asparagus?

Store the pickles in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for 2-3 weeks for optimal freshness and flavor.

Two glass mason jars filled with pickled asparagus set onto a wooden board.

FAQs

Why do you snap off the end of asparagus?

Asparagus spears are tough and woody towards the base of the stem, so you snap or cut off the bottom to remove this part.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I’ve used white vinegar as I like its strong, sharp flavor. However, you could use red wine, white wine, apple cider, or sherry vinegar too.

If you have tried this Pickled Asparagus recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Two glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.
Print Recipe
5 from 1 vote

Pickled Asparagus

New season asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe.
Prep Time10 minutes
Cook Time4 minutes
Refrigeration Time2 days
Total Time2 days 14 minutes
Course: Salad, Side Dish
Cuisine: American, Southern
Keyword: best pickled asparagus, easy pickled asparagus, how to pickle asparagus, pickled asparagus
Servings: 4
Calories: 64kcal
Author: Tanya Harris

Ingredients

  • 1 lb asparagus tough ends trimmed to fit inside the jar
  • ¼ cup fresh dill
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoon granulated sugar
  • 2 tablespoon kosher salt
  • 1 tablespoon pickling seasoning
  • ½ teaspoon red pepper flakes

Instructions

  • Add asparagus and dill into a 32-ounce mason jar. Set aside.
  • In a medium saucepan, combine the vinegar, water, granulated sugar,  kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.
  • Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.
  • Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.

Notes

  • Serve the pickled asparagus as a side dish or appetizer.
  • These pickles will last in the fridge for 2-3 weeks. 
  • If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.

Nutrition

Calories: 64kcal | Carbohydrates: 12g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3502mg | Potassium: 276mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1168IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg

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Slow Cooker Pinto Beans

My delicious recipe for slow cooker pinto beans is a comforting and flavorful dish that's easy to make. These pinto beans are cooked low and slow, resulting in a creamy and hearty texture. No soaking necessary!

With a blend of herbs and adobo seasoning, they offer a delicious depth of flavors. Whether as a side dish or main course, this recipe will be one you'll want to make again.

Slow cooker pinto beans cooked in the crock pot.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you've never made your own beans then you're in for a treat. Sure, canned pinto beans are easy and convenient, but they also taste easy and convenient. Cooking beans may sound daunting but it's as easy as filling the slow cooker and turning it on.

Why is this pinto bean recipe different? There is no soaking involved. And I use my delicious homemade adobo seasoning to season pinto beans. If you have your own store-bought seasoning that's great! But I recommend giving this homemade version a try.

Need more beans? Try this delicious Southern Style Pinto Bean recipe or tender Butter Beans. Keep it simple with Slow Cooker Black Beans and Homemade Baked Beans. Then check out some helpful information on how to cook dried beans.

A bowl of fresh cooked pinto beans.

Ingredients

  • Dried pinto beans - Rinsed and picked over. It isn't necessary to soak pinto beans for this recipe. Soaked or quick soak pinto beans can still be used, just lower your cooking time.
  • Vegetable broth - Canned or boxed works great. Chicken broth or stock can also work, depending on your preference.
  • Water - Pinto beans can be made with just water, simply replace the amount of broth needed with water.
  • Bay leaves - I really love the flavor bay leaves add, but you can swap them out with other herbs like fresh cilantro, thyme, or garlic cloves.
  • Adobo seasoning - Store-bought adobo is okay and adds great flavor. For more depth and richness try making your own homemade adobo seasoning!
slow cooker pinto beans ingredients.

Tools needed for this recipe

  • 6-quart Slow Cooker

How To Make Slow Cooker Pinto Beans

Place the beans in a 6-quart slow cooker. Add the vegetable broth, water, bay leaves, and adobo seasoning and stir.

Ingredients added to the slow cooker and before they've been cooked.

Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the pinto beans are tender.

pinto beans cooked in the crock pot.

Serve and enjoy!

How to store Crock Pot pinto beans

To refrigerate: Leftover cooked beans can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the pinto beans on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the pinto beans into a freezer-safe airtight container and store them in the freezer for up to 3 months. Thaw in the refrigerator before reheating to piping hot.

Slow Cooker Pinto Beans Recipe Variations

While this recipe is delicious as is, switch it up a bit with any of these ideas:

  • Tex-Mex Pinto Beans: To give your beans a southwestern twist, add diced bell peppers, jalapeños, and a can of diced tomatoes with green chilies to the slow cooker. Season with cumin, chili powder, and a hint of cayenne pepper for a spicy kick.
  • Smoky Bacon Pinto Beans: Add crispy bacon to the slow cooker along with the pinto beans. The bacon fat will infuse the beans with a smoky flavor. You can also add diced onions and garlic for extra flavor.
  • Sweet and Spicy Pinto Beans: For a balance of flavors, add a tablespoon of brown sugar to the slow cooker, along with chipotle peppers in adobo sauce. The combination of sweet and spicy is so good!
Slow cooker pinto beans cooked in the crock pot.

What to serve with pinto beans

Here are some yummy dishes that go really well with pinto beans.

  • Rice: Serve pinto beans over steamed white or brown rice. The rice complements the creamy texture of the beans and can make the two into a meal.
  • Cornbread: Pinto beans and cornbread make a great combination. Try my sweet potato cornbread or this classic southern cornbread.
  • Sautéed Greens: Add some healthy greens to your meal by serving pinto beans alongside sautéed turnip greens, beet greens, or collard greens.
  • Roasted Vegetables: Roasted vegetables, like roasted sweet potatoes, butternut squash, or bell peppers, complement the earthy flavors of pinto beans.

FAQ's

Are pinto beans good for you?

Yes, pinto beans are packed full of protein and fiber, as well as being low in fat, making them a healthy choice. These nutritious beans are rich in vitamins and minerals, and a great source of potassium, phosphorus, calcium, and magnesium.

Should pinto beans be soaked before cooking?

I don’t soak the dry pinto beans as I cook them low and slow. However, if you soak the dried beans overnight they will soften up and cook a lot quicker the next day.

Notes

  • I like to use a mixture of broth and water in my beans but feel free to use all water, all broth, or chicken broth. If using water, make sure to season the beans a little more with adobo or other seasonings.
  • I did not soak the beans before adding them to the slow cooker. If soaking beans overnight or doing a quick soak, reduce the cooking time.
  • Slow cookers can vary in the amount of time it takes for beans to soften. If using a smaller-sized slow cooker, it may take longer for your beans to cook.

Looking for more slow cooker recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Slow cooker pinto beans cooked in the crock pot.
Print Recipe
5 from 1 vote

Slow Cooker Pinto Beans

My delicious recipe for slow cooker pinto beans is a comforting and flavorful dish that's easy to make. These pinto beans are cooked low and slow, resulting in a creamy and hearty texture. No soaking necessary!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker pinto beans
Servings: 12 servings
Calories: 138kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 lb Dried pinto beans rinsed and picked over
  • 4 cups Vegetable broth
  • 2 cups Water
  • 2 Bay leaves
  • 1 ½ tablespoons Adobo seasoning

Instructions

  • Place the beans in a 6-quart slow cooker. Add the vegetable broth, water, bay leaves, and adobo seasoning and stir.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the beans are tender.
  • Serve and enjoy!

Notes

  • I like to use a mixture of broth and water in my beans, but feel free to use all water, all broth, or chicken broth. If using water, make sure to season the beans a little more with adobo or other seasonings.
  • I did not soal the beans before adding them to the slow cooker. If soaking beans overnight or doing a quick soak, reduce the cooking time.
  • Slow cookers can vary in the amount of time it takes for beans to soften. If using a smaller sized slow cooker, it may take longer for your beans to cook.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 25g | Protein: 8g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 320mg | Potassium: 539mg | Fiber: 6g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg